Two Way Shredded Pork Filling

3 1/2 pounds pork boneless loin roast
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, sliced
3 cloves garlic, peeled
1 cup water

Spray 12-inch skillet w/ cooking spray; heat over medium-high heat. Cook pork for five minutes in skillet, turning once until brown. Sprinkle w/ salt and pepper and remove from skillet.

Place onion and garlic in 4 to 5 quart slow cooker. Place pork on top of onion and garlic. Pour water over the top.

Cover and cook on low setting 8 to 9 hours or until pork is tender.

Remove Pork from slow cooker; cool slightly. Reserve 1 cup cooking liquid. Shred pork, using 2 forks. Divide shredded pork in half and put in storage container. Add 1/2 cup of reserved cooking liquid to each portion and freeze.

Thaw overnight in the fridge or defrost for a few minutes in the microwave and then finish on the stove.

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